Shrimp Mango Lettuce Cups Recipes
JUMBO SHRIMP WITH MANGO PAPAYA RELISH IN BUTTER LETTUCE CUPS
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated.
- In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside.
- Wash lettuce and pull it apart into 8 large pieces, which will serve as your "lettuce cups". With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature.
GINGER SHRIMP, MANGO RIBBON & AVOCADO LETTUCE WRAPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A healthy appetizer or light entree perfect for a warm weather lunch or dinner. Spiced shrimp accented with mangoes, avocadoes, vegetables and an island inspired dressing, tightly rolled in crisp leaves of bibb lettuce. I had an issue with the computer program entering the recipe for the island ranch dressing. The recipe is entered below. Please enjoy.
Provided by michaeljwatz
Categories Asian
Time 45m
Yield 3 rolls, 4 serving(s)
Number Of Ingredients 24
Steps:
- 1. Place the shrimp onto a flat tray; mix with olive oil, smoked paprika, lemon pepper seasoning, ginger and kosher salt. Evenly rub the spice blend onto the shrimp, cover the tray with saran and refrigerate for 15-20 minutes.
- 2. Generously spray an oven proof baking dish with nonstick vegetable cooking oil; arrange the shrimp in an even layer, lightly spray the surface of the shrimp with additional vegetable oil.
- 3. Place the baking dish into a 350 degree oven and bake for 8 minutes or until the shrimp are fully cooked. Remove the shrimp from the oven, allowing the shrimp too slightly cool but are still warm.
- 4. Wash the lettuce leaves; dry well between multiple layers of absorbent paper towels, to assemble:.
- a. Place the lettuce leaves onto a flat surface.
- b. Top each lettuce leaf attractively with mango ribbons, avocado, chive and carrot sticks, cilantro and mint leaves. Arrange the vegetables across the length of each lettuce leaf leaving approximately 1/4 inch border around the perimeter of each leaf.
- Celsius Arrange 3 shrimp halves on top of the vegetables; sprinkle of few toated sesame seeds over eac lettuce leaf.
- d. Using a squirt bottle generously drizzle the Island Ranch Dressing over the surface of each lettuce leaf. Place any remaining dressing into a decorative dish to be served as an accompaniment with the lettuce wraps.
- e. Tightly roll each lettuce leaf in a burrito style, slightly fold the edges of each lettuce leaf into the center of each wrap to help secure into a tight bundle.
- f.Arrange the lettuce wraps on a decorative serving platter, serve with the dish of dressing. Garnish the platter with lime wedges and cilantro sprigs.
- 1. Place all remaining ingredients into a mixing bowl and mix well with a whisk.
Nutrition Facts : Calories 874.6, Fat 72.1, SaturatedFat 11, Cholesterol 29.7, Sodium 1471.9, Carbohydrate 57.8, Fiber 17.9, Sugar 31.7, Protein 12.8
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